Lasagne tomato and leek with crispy cheese crust

Ingredients for 6 servings:

• 1 kg leek
• 800 ml water
• 30 g vegetable stock, instant
• 60 g margarine (or butter)
• 50 g flour
• 200 g cream
• n. B. Pepper, from the mill
• e.g. nutmeg, grated
• 1 dashes lemon juice, (alternatively vinegar)
• 1 tbsp soy sauce, (alternatively Maggi)
• 800 g tomatoes, chopped,
• 12 pieces of lasagne sheet(s), without pre-cooking
• 150 g cheese (strong hard cheese, e.g. mountain cheese or Gryére)
• 30 g breadcrumbs
• 3 tbsp oil (or walnut oil)
• possibly parsley, chopped
• possibly garlic, chopped
• possibly chili powder
• possibly curry powder
• possibly caraway powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

vegetarian, tastes extra fruity and spicy, with calorie-saving option

Clean the leeks, using the tender green leaves and removing only the coarse, wilted parts. Cut into 5 mm wide rings and wash thoroughly, as there is often a lot of soil between them. Season boiling water with the instant vegetable stock and blanch the leeks in it. Drain in a sieve, reserving the vegetable stock. Melt the margarine or butter in a saucepan, stir in the flour with a whisk, and sauté briefly. Stir constantly over medium heat, gradually adding the vegetable stock until a creamy sauce forms. Bring to a boil. Stir in the cream and season generously with pepper, nutmeg, lemon, and soy sauce (it’s better to add more than a little, as the noodles will absorb a lot of the flavor later). Remove the pan from the heat and stir in the leeks. Preheat the oven to 180 °C. Line the bottom of a casserole dish approximately 20 x 28 cm and at least 6 cm deep with 3 lasagna sheets. Spread half of the tomato pieces on top and cover with 3 lasagna sheets. Spread half of the leek on top and place another 3 lasagna sheets on top. Next, add the second half of the tomatoes, another 3 pasta sheets, and finally the remaining leek. Cook on the middle rack for 35 minutes. In the meantime, grate the cheese and mix it first with the breadcrumbs, then with the oil. This mixture makes the cheese wonderfully crispy and prevents it from pulling stringy when eaten. The cheese crust gets a very special flavor with chopped parsley, a little garlic and/or chili, and/or a touch of caraway or curry powder. Simply taste and try it. After 35 minutes, remove the lasagna from the oven, sprinkle with the cheese mixture, and bake for another 15-20 minutes at 180°C until the cheese crust is golden brown and crispy. The dish has a total of 3,358 kcal, or 560 kcal per person for 6 large portions. Calorie-saving tip: If you replace the cream with 1.5% low-fat milk and omit the breadcrumbs and oil from the cheese crust, you can save a total of 810 calories. However, this won’t be as crispy. One serving will then have only 425 calories. And if you don’t know it, you’ll definitely not notice the calorie-saving option in the taste.